In this classic Southern chili, beer balances the heat of fresh chorizo sausage and jalapeño for a crowd-pleasing cookout treat.
Add the oil and preheat the pot to 325°F/162°C (medium-low).
Once the pot is preheated, add the onions and cook for 4 minutes, stirring frequently.
Add the diced jalapeno and continue cooking for 2 minutes and 30 seconds, stirring frequently.
Add the garlic and continue cooking for 1 minute, stirring frequently.
Add the beef and cook for 3 minutes. Stir occasionally, breaking up the meat into small pieces.
Add the chorizo and cook for 2 minutes. Stir occasionally, to break up the chorizo into small pieces.
Add the beer and reduce the temperature to 225°F/107°C (low). Cook for 10 minutes, stirring occasionally.
Stir in the chili powder, cumin, smoked paprika, and cayenne.
Stir in the kosher salt, black pepper, and dijon mustard.
Reduce the temperature to 215°F/101°C (low) and cook the chili for 19 minutes, stirring occasionally.
Remove from the heat and garnish each bowl with sliced scallions and grated cheddar cheese. Serve immediately.
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